Asparagus and Eggs


Asparagus and Eggs Recipe


  • 1 lb (450 g) fresh asparagus
  • 4 large eggs
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh herbs for garnish (such as chives, parsley, or dill) (optional)


  1. Prepare the Asparagus:
    • Wash the asparagus and trim off the woody ends. You can snap them off where they naturally break or cut about an inch from the bottom.
    • If the asparagus spears are thick, you can peel the lower part of the stems with a vegetable peeler.
  2. Cook the Asparagus:
    • In a large skillet, heat the olive oil or butter over medium heat.
    • Add the asparagus to the skillet in a single layer. Sprinkle with salt and pepper.
    • Cook the asparagus for 5-7 minutes, turning occasionally, until they are tender and lightly browned. The cooking time may vary depending on the thickness of the asparagus.
  3. Cook the Eggs:
    • While the asparagus is cooking, you can prepare the eggs in your preferred style:
      • Sunny-Side Up or Over-Easy Eggs: In a separate skillet, heat a small amount of olive oil or butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny (or flip and cook until the yolks are just slightly set for over-easy).
      • Scrambled Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into a skillet with heated olive oil or butter and cook, stirring gently, until they are just set but still soft and creamy.
      • Poached Eggs: Bring a pot of water to a gentle simmer and add a tablespoon of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are runny.
  4. Assemble and Serve:
    • Arrange the cooked asparagus on a serving plate.
    • Top the asparagus with the cooked eggs.
    • Sprinkle with grated Parmesan cheese, if using.
    • Garnish with fresh herbs, if desired.
  5. Serve Immediately:
    • Serve the asparagus and eggs immediately while warm. This dish pairs well with toasted bread or a side salad.


  • For added flavor, you can sauté some minced garlic with the asparagus.
  • A squeeze of fresh lemon juice over the asparagus and eggs just before serving can brighten the flavors.
  • If you prefer, you can roast the asparagus in the oven at 400°F (200°C) for about 12-15 minutes instead of pan-frying.

Enjoy your delicious and simple Asparagus and Eggs!